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Pistachio and Poppy Seed Shortbread Cookies

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“During kneading, the warmth of your hands softens the butter just enough for the dough to hold together.”
16 wedges

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Stir together flour, sugar, pistachios, and poppy seeds.
  3. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.
  4. Form mixture into a ball and knead until well combined.
  5. On a greased cookie sheet, pat or roll dough into an 8-inch circle.
  6. Crimp edges of dough circle.
  7. Cut circle into 16 wedges (do not separate).
  8. Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.
  9. Recut wedges while still warm.
  10. Cool on cookie sheet for 5 minutes.
  11. Transfer wedges to a wire
  12. Drizzle wedges with orange glaze and sprinkle with candied orange peel.
  13. Yield 16 wedges.
  15. Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.
  16. TO STORE:
  17. Place in layers separated by waxed paper in an airtight container, cover.
  18. Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
  19. Thaw wedges and then drizzle.

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